My kid’s are on to me.
Child: “Mom, what are you making?”
Me: “A chocolate cake.”
Child: “No you’re not. You would never just make a plain, ole’ chocolate cake. What weird ingredients are in it?”
Child: “Don’t lie.”
Me: “Okay, Bacon.”
Child: “What else?”
Child: “I knew it.”
Ha-ha, well we all know chocolate, bacon and coffee go perfectly well together, but to a kid it seemed weird. I get it.
However, the same child and his teenage friends devoured this cake so I guess it’s not that odd after all! I’m so glad there was none left for me because it was so addicting, I couldn’t stop picking at it.
The smokey bacon combined with chocolate and strongly brewed coffee was just amazing. It hits the whole salty, sweet, savory spectrum and it’s perfect. Perfect!
If you are looking for something a little different and indulgent, this has your name all over it. No one will be complaining when you bring this to share.
Wash this down with a big glass of milk.
Chocolatey Bacon Cake
- 8 Tablespoons butter, softened
- 1-1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2/3 cup Dutch process cocoa
- 3/4 teaspoon salt
- 2 teaspoons vanilla bean paste
or vanilla extract
- 1 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 3 large eggs
- 1-1/4 cups all-purpose flour
- 1/2 cup strongly brewed coffee, cold
- 1/4 cup whole milk
- 8 slices crisply cooked bacon, finely chopped, divided
- 1/2 cup mini chocolate chips plus more for decorating top
- 6 Tablespoons light brown sugar
- 1/4 cup Dutch process cocoa
- 1/4 cup plain Greek yogurt (low-fat or nonfat)
- 1 Tablespoon butter
- 1 Tablespoon light corn syrup
- 1/2 teaspoon vanilla bean paste
or vanilla extract
- Preheat oven to 350 degrees F. Lightly grease an 8 1/2" x 4 1/2" loaf pan with cooking spray. Cut out a piece of parchment to fit the bottom of the pan for best results.
- Beat together butter, sugars, cocoa, salt, vanilla, espresso powder and baking powder; about two minutes. Scrape down bowl. Add eggs, one at a time, beating well after each addition. Scrape down bowl again.
- Add half the flour, beating to combine on low speed. Add coffee, then remaining flour and milk. Beat gently just until combined. Do not overmix. Stir in bacon, reserving 1/4 cup for the topping. Stir in chocolate chips.
- Pour batter into prepared pan. Bake for 70-75 minutes until a toothpick comes out clean or an instant read thermometer registers 205 degrees F in the middle.
- Remove cake from oven and run a knife around the edges. Let cool in the pan at least 15 minutes before turning out of the pan. Let cool completely.
- For the glaze, place all ingredients in a small pan and heat over low heat until melted. Let cool and thicken slightly before drizzling over cooled loaf. Sprinkle with remaining 1/4 cup bacon and extra chocolate chips. Best to serve within 24 hours of making since bacon is involved.